Kidney Bean Curry

Name: Kidney Bean Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 14 oz Kidney Bean ((1 can or 2 cups) ); 2 tbsp Cooking Oil; 1 large Onion (finely diced); 1 Cinnamon stick; 1 Bay leaf; 3 large Garlic cloves (finely minced); 2 inch Fresh Ginger (grated); 1 large Tomatoes (finely diced); 3 - 4 tbsp Curry powder; 1 tsp Sweet paprika (for color - optional ); ½ tsp Garam masala; 2 tbsp Lemon juice; ½ cup Cilantro or Parsley ((finely chopped) ); 1 cup Broth or stock; 1 tsp Salt; ½ tsp Pepper; 1/2 cup Coconut cream (for serving )

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Kidney bean curry is one of the most popular dishes in India, and with good reason – the flavorful sauce, lively spices, and chewy beans make for a delectable combination. Not only is this dish nutritious and packed with protein but it also gets done in less than 20 minutes!

Kidney beans curry in a kadai. — Indian Curry, Rajam Chawal, Kidney Beans.

Growing up, legumes and lentils were a staple in our home. At least once a week, my mom would cook up a pot of comforting, flavor-packed goodness—sometimes lentils, sometimes chickpeas, and often, kidney beans. It was simple, nourishing, and always satisfying. Back then, I didn’t think much about it—it was just another homemade meal. But now, every time I make this kidney bean curry, I’m transported right back to those childhood days.

This recipe is my take on those childhood flavors—quick, easy, and perfect for busy days. I use canned or pre-cooked kidney beans to keep things simple. Everything comes together in one pan: onions, garlic, and ginger for a flavorful base, tomatoes for richness, and a blend of curry powder and garam masala to bring warmth and depth.

This dish originates from the north of India. If you ever get invited to dinner by a North Indian, they probably make rajma as one of the dishes. That’s how popular and proud they are of this dish.

If you’ve been to a north Indian restaurant, this is often one of the dishes on the menu. ‘Rajma’ means kidney bean, and ‘chawal’ means rice. A north Indian classic dish called rajma chawal.

A skillet with kidney beans curry. — Indian Curry, Rajam Chawal, Kidney Beans.

Why is this the best recipe

Quick & Easy – This curry comes together in under 30 minutes using canned or pre-cooked kidney beans—perfect for busy weeknights! No long soaking or slow cooking required.
Rich & Creamy with Bold Flavors – The combination of garlic, ginger, curry powder, and garam masala creates deep, aromatic flavors, while a splash of coconut milk makes it luxuriously creamy.
Nutritious & Wholesome – Packed with plant-based protein and fiber, this curry keeps you full and satisfied. Plus, it’s naturally gluten-free and dairy-free, making it a great choice for different diets.
Comforting & Nostalgic – It’s more than just a meal—it’s a bowl of comfort. Inspired by the home-cooked legume dishes I grew up eating, this curry brings warmth and a touch of nostalgia with every bite.

Ingredients and substitutes

Kidney Beans – Use canned or pre-cooked beans for convenience. Substitute with chickpeas, black beans, or lentils if needed.
Onion, Garlic, & Ginger – These add depth and aroma. If you’re out, try shallots, garlic powder, or ginger paste as alternatives.
Tomatoes – Fresh or canned tomatoes work. If you don’t have them, use tomato paste + water or blended roasted red peppers.
Curry Powder & Garam Masala – Essential for flavor! If you don’t have garam masala, try a mix of cumin, coriander, cardamom, and cinnamon.

Ingredients for making kidney beans. — Indian Curry, Rajam Chawal, Kidney Beans.

Step-by-step: Kidney bean curry

Heat some oil over medium-high heat in a large pot or Dutch oven. Once the oil is hot, add diced onions, cinnamon, and a bay leaf. Add the garlic and sauté it until the onions turn translucent and the garlic becomes aromatic, filling your kitchen with an irresistible fragrance.
Now, it’s time to add the tomatoes with a bit of water. Saute until it becomes soft and mushy.

Progress pictures saute kidney beans curry. — Indian Curry, Rajam Chawal, Kidney Beans.

Next, it’s time to add the spices to transform your kidney beans into a flavorful curry. Sprinkle in the curry powder, paprika, and garam masala. Stir the spices into the onion and garlic mixture, allowing them to bloom and release their aromas.

Progress pictures simmer kidney beans curry. — Simmer: Indian Curry, Rajam Chawal, Kidney Beans.

Once the spices have melded together, it’s time to add the star ingredient – the kidney beans. Pour in your kidney beans and give everything a good stir, ensuring that the beans are well coated with the fragrant spice mixture.
Finally, let’s not forget the essential liquid element to bring the entire curry together. While the recipe calls for vegetable broth, you can easily swap it with broth or water. The key is to have enough liquid to create a luscious sauce that coats the beans and infuses them with all the delightful flavors.
Add the chopped cilantro and simmer the curry for 10 to 15 minutes until wonderfully fragrant.
Finally, add the lemon juice and season with salt and pepper. Taste and adjust seasoning. Garnish with more freshly chopped cilantro.

A skillet with rajma chawal. — Indian Curry, Rajam Chawal, Kidney Beans.

Curry with kidney beans in a serving kadai. — Rajma Chawal Kidney Beans.

A plate with buckwheat rice and kidney beans curry. — Indian Curry Rajma Chawal Kidney Beans.

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Frequently asked questions

How long will this curry keep? Can I make it in advance?

This bean curry will keep in the fridge for 4 to 5 days. The flavors of kidney bean curry tend to develop and intensify over time, making it a great dish to prepare in advance. You can store the curry in an airtight container in the refrigerator for up to 3 days.

Can I freeze kidney bean curry?

Yes, you can freeze kidney bean curry for future meals. Allow the curry to cool completely before transferring it to a freezer-safe container or bag. Make sure to leave some room for expansion. When you’re ready to enjoy it, thaw the curry in the refrigerator overnight and reheat it on the stovetop or in the microwave.

What do you serve with this curry?

Traditionally, this dish is always served with steamed white rice, as shown in the pictures below. This curry also goes well with Indian bread, such as chapati or naan. Our family’s favorite is garlic butter naan or vegetable pilaf. And when I’m looking for a low-carb option, I eat cauliflower rice. Since the no-fuss cauliflower rice works great for me in place of steamed rice. My kids also love the turmeric cauliflower rice or my mustard dill cauliflower rice.

Veena Azmanov